This is a meal in a baking dish. It is very easy to prepare and really delicious.  The sweet and savory combination is perfect for a rustic summertime lunch or dinner.  This dish pairs well with a fruity Zinfandel or spicy Syrah.  One of my favorite pairings is with Chiarello Family Giana Zinfandel wine. 

If you want a dish on the side, I highly recommend a summer corn salad with heirloom or sungold tomatoes.  Or simply a green salad. 

1 large pork tenderloin roast (about 1 pound)
Olive oil
2 sprigs of fresh rosemary, plus more for garnish
Coarse grey sea salt
Freshly cracked pepper
2 medium Yukon Gold potatoes, washed and cut into 1″ pieces
1 medium sweet potato, peeled and cut into 1″ pieces
1 large Spring or red onion, sliced into 1″ chunks
1 large firm but ripe nectarine, cut into 1″ pieces
1 large firm but ripe plum, cut into 1″ pieces

You will also need:
Cutting board
Chef’s knife
Large baking dish

Preheat the oven to 425 degrees Fahrenheit.

Rub the roast generously with olive oil and then with two sprigs of rosemary.  Sprinkle generously with coarse sea salt and pepper.

Place the cut-up potatoes, onions and fruit into the bottom of a large baking dish.  Drizzle them with olive oil and toss to coat.  Sprinkle with coarse grey sea salt and pepper.   

Push the vegetables and fruit to the sides of the dish to make room for the pork in the center.  Place the prepared pork roast in the center of the dish with the vegetables on each side.  I like to toss in the rosemary sprigs that I used on the pork, too. 

 Place into a 425 degrees Fahrenheit oven.  After about 20 minutes, open the oven and stir the vegetables.  Return the pan to the oven and cook for another 25-30 minutes, until the meat registers at least 165 degrees Fahrenheit on a meat thermometer.  Remove the pan from the oven and let the meat rest for at least 15 minutes before slicing it.

 Garnish with rosemary, if desired.   Serve the meat with the vegetables on the side.

 Serves 2-3.

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